Pork Stew

Aromatic, hearty stovetop pork stew is perfect for cold winter nights and truly easy to make. Serve it in soup bowls, or atop rice or cauliflower rice.

Course Main Course

Cuisine American

Keyword pork, stew

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings servings

Calories 399kcal

Author Vered DeLeeuw

Ingredients

2 tablespoons olive oil
2 lb. pork tenderloin cubed into 1-inch pieces
1 teaspoon Diamond Crystal kosher salt
½ teaspoon black pepper
1 tablespoon minced fresh garlic
2 teaspoons paprika
1 teaspoon dried thyme
½ cup low-sodium chicken broth
1 cup canned tomato sauce
1 dried bay leaf
1 tablespoon cornstarch (optional, used to thicken the stew)*
2 tablespoons chopped parsley (optional, for garnish)

Instructions

In a large, heavy saucepan, add the oil. Heat over medium-high heat, about 2 minutes.
Add the pork, kosher salt, and black pepper. Cook, stirring frequently, until the meat is no longer raw, about 5 minutes.
Stir in the garlic, paprika, and dried thyme.
Add the broth and use it to deglaze the pan – scrape the bottom of the pan to loosen any tasty bits stuck to the bottom.
Stir in the tomato sauce and the bay leaf. Bring to a boil, then lower the heat to medium and simmer, uncovered, for 10 minutes, stirring occasionally, just until the pork is cooked through.
If the stew hasn't thickened enough at this point, you can mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 ½ tablespoon cold water). Or try mixing in 1 teaspoon of coconut flour, which is a very powerful thickener.
Remove the bay leaf, garnish with chopped parsley, and serve.

Video

Notes

*Nutrition info includes cornstarch. You can experiment with other thickeners, including a small amount of coconut flour as suggested above. Without the cornstarch, a serving of this recipe has about 4 grams of carbs and 1 gram of fiber.

Nutrition